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Product Description
Product Description
A further volume in the "English Kitchen" series. Mary Prior has compiled an anthology of recipes ancient and modern that highlight rhubarb which first came to us as a medicine but which has successfully naturalized as an especial British favorite. Drawing on the cuisines of England, Scotland, the Highlands and Islands, Scandinavia and other parts of northern Europe, she provides a rhubarbic dish for every occasion.From its home in the northern climes of Asia - Mongolia, Siberia and the foothills of the Himalayas - rhubarb came first to Europe in classical times as a dried root with medicinal qualities. Thus was it was initially proposed to a British public. 'It purifieth the bloud and makes yong wenches look faire and cherry-like,' says Gerard in his Herbal in 1597. It wasn't until the 17th century that the fruit or vegetable was introduced to English tables. Mary Prior has undertaken an extensive search through earlier literature and presents here a commentated repertoire of every sort of rhubarb recipe. Whether with meat or fish, vegetables, as a pudding in its own right, as a jam or in chutney: all sorts of bright ideas are here explained. Given that it is one of the few plants that every gardener can manage to harvest - slug proof, drought proof, flood proof, the lot - that delectable tartness and fresh, roseate pink can ornament the tables of rich man and poor.
About the Author
Mary Prior is by profession an historian who lives in Oxford. Previously she has written a history of the canal-dwellers in Oxford over the last two centuries. This is her first cookery book.
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Most Helpful Customer Reviews
9 of 9 people found the following review helpful
Format:Paperback
I share the previous reviewer's views. This is a much needed book for those of us who like rhubarb and are confronted with a massive crop from the allotment (and buy it imported I am slightly embarrassed to say for the rest of the year). Nine chapters ( 144 pages) with headings such as Rhubarb and Meat, Rhubarb Soups, Puddings, Jams and Chutneys give a sense of the structure. Also a very interesting first section on the history of rhubarb in Britain. All presented in a very personal and appealing way.
No illustrations but a nice piece of book production from Prospect Press - stiff card covers with flaps and the text appealingly presented. Typeset by Tom Jaine I see. In The English Kitchen series - which I was previously unaware of and will now research.
No illustrations but a nice piece of book production from Prospect Press - stiff card covers with flaps and the text appealingly presented. Typeset by Tom Jaine I see. In The English Kitchen series - which I was previously unaware of and will now research.
19 of 21 people found the following review helpful
Format:Paperback
A book on rhubarb was much-needed and this fills the gap beautifully. It explores the history of this delicious and under-appreciated vegetable (the author is a historian) but it also presents some great recipes, clearly described and wildly varied. It is small, beautifully packaged, and the green and pink colouring is lovely - it's therefore an excellent book for a present too. Although part of the 'English Kitchen' series, it is heavily influenced by the author's summer home in the Shetland Isles. Rhubarb is particulary appreciated here, as it is an indestructible plant which stands up to the wild weather. I very much recommend this book.
Format:Paperback|Amazon Verified Purchase
This little book contains all that you ever wished to know about rhubarb - and then some! For most of us, rhubarb is confined to rhubarb crumble, rhubarb fool and stewed rhubarb with custard and I'm willing to bet that the majority of us don't ever eat rhubarb in savoury dishes. This book will open your eyes to rhubarb with meat, fish (particularly good with strongly flavoured, oily fish as the tartness of the rhubarb will cut through the oiliness of the fish), on its own as a vegetable (Spinach with Rhubarb and Dill, anyone?) and then the rest - cakes, ices, jams, chutneys and drinks. I'm going to try out "Chicken and Rhubarb" (pg 45) in which chicken is enlivened (and doesn't chicken sometimes need enlivening?) with rhubarb, fresh grated ginger, lemon or lime and onions - yum! And, if you happen to live in The Faeroes or in Iceland, you can enjoy "Roast Puffin and Rhubarb Jam" - I shall never look at puffins in the same way again . . . Do buy this book, all you foodies out there. It's an essential part of your foodie education :-)
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